A First Look at Mañana, Opening Mañana

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Serafina partner Vittorio Assaf tells us why the group called their new Mexican joint Mañana: “Every time you go to Mexico and meet a Mexican person they’ll tell you, ‘Not today — mañana, mañana.’ It’s the most commonly used word in Spanish.” We’re not sure we agree, but we’re with him on margaritas — “I live for margaritas!” he tells us, and he’ll be offering no less than seventeen varieties (as well as an extensive tequila list) when the restaurant opens tomorrow. In the kitchen is Mexico City–born chef Omar Luna, formerly of Gramercy Tavern and the Serafina group’s Geisha. Luna worked with consultant Enriqueta Mendez, a “typical Mexican mama from Mexico City,” says Assaf, who has trained some of the best chefs there (Mendez’s daughter, Stephanie Vaitiare Gout, is a partner). Together, Mendez and Luna designed a flour-tortilla taco that’s served in a paper ice-cream-cone cup, and an open filet mignon taco. Rest assured — the plates, as you can see from the following menu and from our food shots, go beyond tacos and tostadas.